The short course has reached capacity. Please add your name to the waitlist and you will be contacted if a space opens up. Thank you. Office of Conferences and Short Courses, College of Ag Sciences

Gain knowledge of the materials and processes used to make
cultured dairy products. This 3-day course begins with an overview of cultured
product processing, dairy ingredients, and starter cultures. These principles
are applied in lectures on the manufacture of buttermilk, cottage cheese, sour cream, yogurt, Greek-style
yogurt, cultured milk drinks, and novel products.

The course emphasizes interactive learning through the
integration of classroom discussions, demonstrations, and hands-on
laboratories. Breaks, lunches, and a reception encourage further networking
discussions with Penn State and industry speakers, and other participants.